What a wonderful way to enjoy one of the greatest crops that we have in the United States. The soup is sweet and buttery and can be a meal by itself. Serves 4 as a first course or 2 as a meal.
3 tablespoons of olive oil
1 small yellow onion chopped
1 tablespoon of sugar
5 ears of sweet corn husked and shaved from the cob about 3 cups
2 carrots, peeled and chopped about 3/4 of a cup
3 cups of chicken broth
A sprinkle of Kosher salt and fresh ground pepper
1 tablespoon of butter
4 pieces of bacon cooked and crumbled
1 ear of corn cooked, husks removed and shaved from the cob
Heat oil in a large skillet over medium high. Add onions and sauté until tender and they begin to brown slightly. Add sugar and sauté for a few minutes longer until lightly browned. Add corn and carrots, stir and add broth and salt and pepper. Stir and bring to a boil. Reduce heat to medium and cook until carrots are tender, stirring often. While soup is cooking, cook bacon, let cool, crumble and set aside. Cook one ear of corn by leaving husks on, run under water and microwave for 6 minutes on high turning half way through. Once corn is cool enough to handle remove husks, shave from the cob and set aside. In batches puree soup in a blender. Return soup to pot, add 1 tablespoon of butter and simmer over low heat. Stir until butter is melted and flavors have blended. Taste and add Kosher salt and fresh ground pepper if needed. Ladle into bowls and serve with garnishes. For a silkier style of soup strain soup through a strainer. If the soup seems a little too runny, thicken it with a thickening agent. To make a thickening agent whisk together 2 tablespoons of cornstarch and 1/4 cup of water. Gradually whisk into boiling soup until you have reached your desired consistency.
Try Bogle Vineyards Chardonnay (California), J. Lohr Arroyo Seco Riverstone Chardonnay Vintage 2007 (California), Hahn Estates Chardonnay (Monterey), Samuel Adams® Summer Ale (Boston, MA) or Flensburger Brauerei Gold Premium Lager Beer (Germany).